CHAFING-DISH COOKERY. 



r 



II 




THE 



JEWETT CHAFING DISH 

WITH A 

Collection of Recipes 

FOR 

CHAFING-DISH COOKERY. 



Published by 

THE JOHN C. JEWETT MANUFACTURING CO. 

BUFFALO, N. Y., U. S. A. 
1 894. 




Entered according- to Act of Congress in the year A. D. one thousand eight 
hundred and ninety-four, by 

THE JOHN C. JEWETT MANUFACTURING COMPANY, 
Buffalo, N. Y. 

Transfer 

Army and Navy Club 

March 3,iS31 



INTRODUCTION 



TM IS Book of Recipes is issued as a guide in using the Jewett 
Chafing Dish, and to illustrate the wide range of cooking 
that can be done with these useful little utensils, as well as to add 
to the housewife's list of good things to eat, Most of the recipes 
are simple and easily prepared, but in a few it is necessary to 
provide the ingredients beforehand, 

Our best wishes go with this book, and we trust that you will, 
by its aid, find in the use of the Jewett Chafing Dish the pleasure 
that others have derived from it, 

THE JOHN C, JEWETT MAN'F'G CO, 

Buffalo, N, Y, 



N D EX 



FISH 


AND SHELL FISH. 


Brook Trout, 


... 9 




Clams Fried 




4 ' Fried in Batter 


U Soft 


. . . 14 






... 47 




Codfish, Salt, 


... 13 




" Stewed with Potato, . . . 




" Little Pigs in Blankets, . . . . 
















... 19 






... 19 
























GAME. 










... 24 










Quail, 


... 23 








" Patties, 


Reed Birds, 













6 



MEATS. 



Beefsteak, 31 

Beef Croquettes, 32 

Beef, Dried, 30 

Chicken, Fried, 33 

Ham Frizzled, 29 

Lamb Chops Breaded, 30 

EGGS AND 

Eggs, Fried, 34 

" Poached, 34 

" Scrambled, 35 

" Dropped, 35 

" and Toast, 36 

" with Dried Beef, 36 



Lamb Minced 
Liver, Calf's, 
Mutton Chops, 
Pork Chops, 
Pork Tenderloin, 
Sweetbreads, 

OMELETTES 

Omelette Delicate, 
" Plain, 
Jelly, 
" Ham 
" Cheese, 



MUSHROOMS. 



Mushrooms, Fried, 39 

" en Ragout, 40 

" with Bacon, 41 



Mushrooms, Curried, 
" Stewed, 



MISCELLANEOUS. 



Bread Saute, 44 

Corn Fritters, 46 

Frankfurter Imported, 45 

Macaroni Balls, . 43 

Mush, Fried, 43 

Peas, French, 46 



Prune Toast, 

Potatoes, Creamed, 
" Lyonnaise, 
" Fried, 

Welsh Rarebit, 



THE 

Jewett Chafing Dishes 

Are Made in Eight Different Styles, and are Finished 

Polished Copper, Nickel-Plated and Silver-Plated. 



Style H.— Oval. 
THE JEWETT CHAFING DISH. 
Including Hot Water Pan and Cutlet Tray. 
One Size. — Three Pints. 
Silver-Plated. Nickel-Plated. Polished Copper. 



BROOK TROUT. 



Brook Trout. 
Butter. 

A Little Flour. 



Clean the fish carefully and dredge with flour. Put the but- 
ter into the chafing dish, and when hot put in the fish and fry a 
nice brown. Take up as soon as they are done. Drain a mo- 
ment on a hot folded napkin, and serve on a heated dish, with 
sprigs of green or slices of lemon as a garniture. No salt will 
be needed when fried in butter, 



SMELTS, 



Smelts. 

One Half Cupful Flour. 
One Half Cupful Indian Meal. 
Pork Drippings or Lard. 
Salt. 



Clean the smelts carefully by opening at the gills and draw- 
ing each smelt between your finger and thumb, beginning at the 
tail. Wash thoroughly and drain in colander. Mix together 
the flour and Indian meal, salt the fish and roll them in it. 
Have about one and three quarter inches of pork drippings or 
lard in the chafing dish, and when hot drop in the smelts and 
fry brown. Do not crowd them, or they will not be crisp. 

9 



Shrimps. 

One Table-spoonful of Butter. 
Pepper. 

Slices of Lemon. 



One Slice Halibut. 

Four Slices Salt Pork. 

One Table=spoonfuI of Lard. 

Salt. 

Flour. 



FRIED SHRIMPS. 

Shell the shrimps, put them with the butter into the chaf- 
ing dish and heat gently until the butter is melted and the 
shrimps thoroughly heated. Season with pepper and serve. 
Trim the dish with a chain of thin slices of lemon. 



FRIED HALIBUT, 

Sprinkle the halibut with salt and dredge with flour. Put 
the pork into the chafing dish and fry a nice brown, remove 
and add to the fat the lard. When very hot put in the hali- 
but. Fry brown, turn and brown the^ither side. Serve 
with the slices of pork. 
10 



STEWED CODFISH WITH POTATO. 



One Cupful of Picked Fish. 
One Cupful Mashed Potatoes. 
One Large Table=spoonful Butter. 
Milk. 

Pepper and Salt. 



Prepare the fish as for codfish balls (soak, boil and pick 
into shreds). Add the potatoes, butter and enough milk to 
make the mixture quite moist. Put into the chafing dish 
with enough boiling water to keep it from scorching. Stir 
until it is very hot, add the pepper and salt, and serve, 



MACKEREL BALLS. 

Soak the fish over night, and in the morning pour some 
boiling water over it. Pick it up carefully, removing the 
bones. Add an equal quantity of cold mashed potatoes, 
the beaten eggs and pepper, and shape in balls the size of 
an egg. Put the butter in the chafing dish and when hot 
put in the balls and fry brown. Turn and brown the other 
side. Serve hot, garnished with parsley. 
ii 



Salt Mackerel. 

Cold Mashed Potatoes. 

Two Beaten Eggs. 

A Pinch of Pepper. 

One Table-spoonful of Butter. 



ROE CROQUETTES. 



Roes. Parboil the roes, cool and rub into a loose granulated 

Mashed Potatoes. mass ; to this add one fourth as much mashed potato. 

One Half Cupful Drawn Butter with Thoroughly mix together the roes, potato, drawn butter, 



One Raw Egg Beaten in it. 
Chopped Parsley. 
Salt and Pepper. 

Beaten Egg and Cracker=Crumbs. 
Drippings. 



chopped parsley, salt and pepper. Put into the dish and 
stir until hot. When cool enough to handle easily, make 
into small rolls, dip into the beaten egg, then into the 
cracker and fry in the drippings a nice brown. Drain, 
and serve on a hot dish. 



FROG SADDLES. 



Frogs' Legs. 

Three Tab!e=spoonfuis Butter. 
One Gill of Cream. 
Pepper, Salt and Nutmeg. 



Melt the butter, stir the flour into it until smooth, and 
add the cream. Then put in the legs, seasoned with 
pepper, salt and nutmeg. Cover and cook twenty minutes. 
A little more cream may be added while cooking if 
necessary. 

12 



One Half Pint Dessicated Codfish. 
Two Table-spoonfuls Butter. 
One TabIe=spoonful Flour. 
One Gill Cream. 



One Roe=Shad. 
Lard or Drippings. 
Salt and Pepper. 
Sliced Cucumber. 
Pickle. 
Parsley. 
Lemon Slices. 



SALT CODFISH. 

Put butter in chafing dish. When melted add flour, 
stirring constantly. Add codfish which has been soaked 
for an hour in tepid water. Add cream and a little pep- 
per. Let all simmer for ten minutes, stirring constantly. 



FRIED SHAD. 

Clean carefully a nice roe-shad. Remove the head and 
fins, split it, and cut each side into four or five pieces. 
Season with salt and pepper. Roll in flour and fry in a 
chafing dish in lard or dripping until a fine brown. Drain 
well on white blotting paper, and serve hot, garnished 
with sliced cucumber, pickle and parsley, and pass sliced 
lemon with it. Mashed potatoes should be served with 
this dish. 



13 



FRIED CLAMS. 



Clams. 

WelUbeaten Eggs. 
Powdered Crackers. 
Butter. 

Salt and Pepper. 



Select large, fresh clams, remove from the shells and dry 
them in a napkin. Dip first in the beaten egg, then in the 
powdered cracker, season with salt and pepper, and fry in 
hot butter until a rich golden brown. 



STEAMED CLAMS. 

Please refer to page 47. 



One Dozen Soft Clams. 

One Eighth Pound Salt Pork. 

Boston Brown Bread. 



SOFT CLAMS. 

Dice the pork and fry crisp. Saute the clams in the pork 
fat, and serve with the brown bread. 

14 



Style G.— Oval. 
THE JEWETT CHAFING DISH. 
Including Hot Water Pan and Cutlet Tray. 
Two Sizes.— Two and Three Pints. 
Silver-Plated. Nickel-Plated. Polished Copper. 



STEWED OYSTERS, 

Twelve good=sized Ovsters. , 

Boil the milk, add the butter, then the oysters, and season 

One Half Pint Milk. 

A Small Lump of Butter. with pepper and salt. Allow the milk to boil up once and 
Salt and Pepper. serve 



OYSTERS FRIED IN BATTER. 

Oysters. Make a batter of the beaten eggs, milk and flour, seasoned 
Three Eggs well Beaten. 

Three Table-spoonfuls Milk. with salt and the lic l uor of oysters. Put the butter into the 

One Table=s P oonful Ffour. chafing dish and when hot drop the oysters one at a time into 

Liquor of Oysters. 

Salt. the batter ; filling the spoon with batter, drop them into the hot 

One Table=spoonful Butter. 

butter and fry a rich brown. 

15 



One Dozen Large Oysters. 
One Table=spoonfuI Chopped Celery. 
One Tea=spoonful of Butter. 
One Wine=glassful Good Sherry. 
Salt and Pepper. 



CELERIED OYSTERS, 

Melt the butter, add the oysters and celery ; salt and 
pepper to taste, cover and simmer three minutes, add the 
sherry, simmer two minutes longer and serve on toast. 



STEAMED OYSTERS. 

Please refer to page 47. 



One Dozen Oysters. 
Yolks of Two Eggs. 
One Gill Rich Cream. 
Salt, Pepper and Nutmeg. 
One Tea=spoonful Butter. 
Buttered Toast. 



OYSTERS ON TOAST. 

Chop the oysters moderately fine and season with the 
salt, pepper and nutmeg. Melt the butter, add the oyster 
mince. Beat the yolks of the eggs with the cream and 
stir into the dish. When the eggs set, serve on slices of 
buttered toast. 
16 



PAN ROAST. 



Melt the butter; as it creams add the oysters, liquor, salt and 

One Dozen Large Oysters. 

One=haif Pint Oyster Liquor, pepper. Cover and cook two minutes. Put six of the oysters 

One TabIe=spoonful of Butter. 

Salt and Pepper. on a thin siice of toast on a hot plate, with sufficient liquid to 

Two Slices of Toast. . . , 

moisten the toast, and serve. 



LITTLE PIGS IN BLANKETS. 



Large Oysters. 
Fat English Bacon. 
Pepper and Salt. 
Buttered Toast. 



Season the oysters with pepper and salt. Wrap each in a 
very thin slice of the bacon and fasten with a wooden tooth- 
pick. Have the chafing dish very hot, and cook the pigs just 
long enough to crisp the bacon, taking care not to let it burn. 
Serve hot on small pieces of toast. Garnish with parsley. 
17 



Twenty=five Oysters (blanched and drained). 

Two Table=spoonfuls Butter. 

One=half Pint Cream. 

One Saft=spoonfuI of Salt. 

One Salt=spoonful of Pepper. 

Mace or Nutmeg. 

Two Bay Leaves. 

Two Dessert=spoonfuls Cracker Crumbs. 



Hard End of Oysters. 
Mashed Potatoes. 
Two Tea=spoonfuIs Butter. 
One Tea=spoonful of Salt. 
One=half Tea=spoonful of Pepper. 
One=haif Gill of Cream- 
Lard. 



OYSTERS A LA CREME. 



Put in chafing dish butter, salt, pepper, a 
little mace or nutmeg, and two bay leaves. 
When it boils sift in the pounded cracker, add 
the oysters and cook two minutes. Serve on 
hot toast. 



OYSTER CROQUETTES. 

Take the ends of oysters and scald them ; 
then chop fine and add equal weight of mashed 
potatoes, with butter, salt, pepper and cream. 
Make in small rolls, dip in beaten eggs, then in 
cracker crumbs and fry in sweet lard until a 
nice golden brown. 
18 



Style A. — Round. 
THE JEWETT CHAFING DISH. 
One Size. — Three Pints. 
With or without Hot Water Pan. 
Silver-Plated. Nickel-Plated. Polished Copper. 



Lobster. 

Vinegar. 

Butter. 

Curry. 

Lemon. 

Parsley. 



LOBSTER CURRY. 

Chop the lobster coarsely, warm in a chafing dish, and serve 
with a sauce composed of equal parts of vinegar, water and 
melted butter and curry. Garnish with lemon and parsley. 



LOBSTER A LA NEWBERG. 

Take the nicest part of lobster, cut in small slices, put in 

One Large Lobster. 

One Tabie=spoonfui Butter, chafing dish with butter, season well with pepper and salt, pour 
One Gill Wine. 

Three Eggs. the wine over it ; cook ten minutes. Add the beaten yolks of eggs 

One=Half Pint Cream. 

and the cream. Let all come to a boil and serve immediately. 
19 



LOBSTER CROQUETTES. 



Meat of One Lobster. 
Bread Crumbs. 
Pepper and Salt. 
Powdered Mace. 

Two Table=spoonfuls Melted Butter. 
Two Beaten Eggs. 
Pulverized Cracker. 



Chop the meat of a boiled lobster fine, add pepper and 
salt and powdered mace. Mix with this one-fourth as 
much fine bread crumbs as you have meat, and the 
melted butter, and form into pointed balls. Roll these in 
the beaten egg, then in the pulverized cracker, and fry in 
butter. Serve dry and hot and garnished with parsley. 



LOBSTER RISSOLES. 



Meat of One Boiled Lobster. 

Coral of One Lobster. 

Yolks of Three Hard=boiIed Eggs. 

Cayenne Pepper and Salt. 

Nutmeg. 

Two Table=spoonfuls Milk. 
One TabIe=spoonful Flour. 
One Egg. 



Mince the meat of lobster fine ; pound the coral smooth 
and grate the yolks of eggs. Season with cayenne pep- 
per, salt and nutmeg. Make a batter of the milk, flour 
and egg. Beat well and gradually mix the lobster with 
it. When stiff enough to form, roll in balls the size of a 
large plum. Fry in a chafing dish in fresh butter and 
serve either hot or cold. 



REED BIRDS. 



Arrange the birds in the chafing dish with bits of fresh butter 
Reed Birds. between them. Allow them to brown lightly ; turn and brown 

Butter. on the other side ; salt and place on a hot platter. Add a 

very little sweet cream to the contents of the chafing dish, 
forming a delicate gravy. Pour this over the birds and serve 
with Saratoga chips. 



Salt. 
Cream. 



STEWED REED BIRDS. 



Four Reed Birds. 
Butter. 

Salt and Pepper. 
One=half Cupful Rich Stock. 
One Tea=spoonful Vinegar. 
Toast. 



Put sufficient butter in the chafing dish to float the birds, 
and when quite hot put them in. Season with salt and pepper 
and cook for six minutes, turning them frequently. Lay two 
birds on each slice of toast and pour over them a gravy made 
by adding the stock and vinegar to the butter remaining in the 
chafing dish. Serve quite hot. 
21 



SALMI OF WOODCOCK. 



Woodcock. 

Bits of Fat Pork. 

One Minced Button Onion. 

One Pinch of Cayenne Pepper. 

Juice of One Lemon. 

One Gill Wine. 

Buttered Toast. 



Have the birds roasted until half done. Cut in quarters. 
Put the bits of pork, giblets and necks of birds in the chafing 
dish in sufficient water to stew them. Into this gravy put the 
quartered birds, cover closely and cook until tender ; remove 
and arrange neatly on the toast. Strain the gravy, return to 
the chafing dish, add some small pieces of butter rolled in 
flour, the lemon juice and wine. Boil up and pour over the 
salmi. 



SALMI OF PRAIRIE CHICKEN. 



Cold Roasted Prairie Chickens. 

One Small Onion. 

One Bunch of Sweet Herbs. 

Bits of Pork. 

One Gill Brown Sherry. 

Lemon Juice. 

Brown Flour. 



Have ready the chickens cut into joints, and put aside 
while you prepare a gravy in the following manner : Take 
the bones, skin and odds and ends of the chicken, add the 
onion minced, the sweet herbs, pork and whatever gravy and 
dressing you may have, and stew in one pint of water for an 
hour. Skim and strain into the chafing dish and add the sherry 
and lemon juice ; thicken with the brown flour if needed. Boil 
and pour over the reserved meat and serve smoking hot. 



22 



Style E.— Round. 
THE JEWETT CHAFING DISH. 

Two Sizes.— Two and Three Pints. 
With or without Hot Water Pan. 
Silver-Plated. Nickel-Plated. Polished Copper. 



QUAIL. 



Four Plump Quails. 

Four Tab!e=spoonfuls Butter. 

Two Gills Highly Seasoned Broth. 

Two Gills Port or Claret. 

Two Tea=spoonfuls Onion Vinegar. 

Celery. 

Salt. 

White Pepper. 

Two Table=spoonfu!s Mushroom Catsup. 



Cut the birds open down the back. Put the butter 
into the chafing dish and heat until it begins to brown. 
Then put in the birds, cover and cook five minutes, 
turn and cook five minutes longer. When nicely 
browned on both sides add the broth, port or claret, 
catsup and vinegar ; season with the celery, salt and 
pepper, and serve. 



QUAIL ON TOAST. 

Dress carefully, cut open down the backs, season and 
dredge in flour. Put a little water and lump of butter 
in a covered bake pan, arrange the birds nicely in this 
Two Tabie=spoonfuls Butter. and bake ten minutes. Put the butter into the chafing 

Buttered Toast. dish, and when it is quite hot remove the birds from 

baker and fry a rich golden brown. Arrange the toast 
on a platter, with a quail on each slice, and pour over 
them a gravy made of the juices left in the baker and 
chafing dish, thickened with a little flour. 



23 



BREAST OF GROUSE. 



Breast of Grouse. 
One Tab!e=spoonful Butter. 
Pepper and Salt. 
Currant Jelly. 



Put the butter into the chafing dish and when hot add the 
breast of grouse. Cook three minutes on each side, season 
with salt and pepper and serve with currant jelly. 



BREAST OF CANVAS-BACK DUCK. 



Breast of One Duck. 
One Tabie=spoonful Butter. 
Salt and Pepper. 
Currant Jelly. 



Put the butter into the chafing dish and when very hot add 
the breast of duck. Fry three minutes and a half, turn and fry 
three minutes. Season with pepper and salt and serve with 
currant jelly. 

24 



RAGOUT OF SQUIRREL 



One Pair Young Squirrels. 

One Large Onion. 

One Tab!e=spoonful Butter. 

Two Tea=spoonfuIs Browned Flour. 

One=half Pound Bacon. 

One Glass Wine. 

Juice of Half a Lemon. 



Clean carefully and quarter the squirrels and soak in 
salt and water to draw out the blood. Put the bacon cut 
in strips into the chafing dish, and when hot add the 
squirrels, pouring over them a gravy made in this man- 
ner : Slice the onion and fry brown in the butter ; into 
this stir five table-spoonfuls of boiling water and thicken 
with the browned flour. Just before pouring this gravy 
over the squirrels add one-half cup warm water. Pour 
into the chafing dish, cover closely and stew until the 
squirrels are tender ; add the wine and lemon juice and 
serve. 



Venison Steak t% inch Thick. 
One Ounce Butter. 
One Salt=spoonful Salt. 
One Pinch Cayenne Pepper. 
One Tea=spoonful Lemon Juice. 
Two Table=spoonfuIs Quince Jelly. 
One=half Pint Claret or Madeira. 
A Very Little Mace. 



VENISON STEAK 

Melt the butter ; when hot put in the steak, cover and 
cook three minutes, turn and cook three minutes longer. 
Add the other ingredients and simmer all together six 
minutes. Serve on hot plates. 



25 



Venison Chops. 
Salt and Pepper. 
Parsley. 

Currant or Cranberry Jelly. 



Venison Steak. 

One Walnut of Butter. 

Salt and Pepper. 

One Wine=glassful Sherry. 

One Table=spoonful Currant Jelly. 



VENISON CHOPS. 

When the chafing dish is hot put in the chop without 
butter, cover closely and cook three minutes ; season, 
turn, cover and cook three minutes longer. Serve on a 
platter garnished with bits of parsley alternated with 
currant or cranberry jelly. 



SHERRIED VENISON. 

Put the butter into the chafing dish, and when hot add 
the steak, cut one and a half inches thick, from the leg, 
or a chop from the loin. Fry on one side a few minutes, 
then turn it over and add the sherry and jelly. Simmer 
gently seven minutes if desired extra rare, or twelve 
minutes if to be well done. 
26 



Style B. — Round. 
THE JEWETT CHAFING DISH. 

Two Sizes.— Two and Three Pints. 
With or without Hot Water Pan. 
Silver-Plated. Nickel-Plated. Polished Copper. 



VENISON PATTIES. 



Make a nicely flavored mince of the remains of the 

Remains of Roast Venison. 

One Glassful sherry or Gravy. venison ; moisten with the sherry or gravy and warm in 
Wine Jelly. t jj e chafing dish. Fill pretty shells with the meat and 

serve with wine jelly. 



MOCK VENISON. 



Slice of Saddle of Mutton. 

One Large Tables-spoonful Butter. 

Salt and Cayenne Pepper. 

One Table=spoonfuI Currant Jelly. 

One Gill Madeira. 



Put the butter into the chafing dish, and when hot add 
the mutton. Cover and cook two minutes, turn and cook 
two minutes longer. Add salt and cayenne, jelly and 
Madeira. Simmer six minutes and serve hot. 
27 



Sweetbreads. 

Strips of Fat Salt Pork. 

Salt. 



Calf's Liver. 
One=haIf Cupful Flour. 
One=half Cupful Indian Meal. 
One Tea=spoonful Salt. 
Two Table=spoonfuls Butter. 
Breakfast Bacon. 
Coffee. 



SWEETBREADS. 

Wash thoroughly and dry with a linen napkin. With a 
larding needle run in the narrow strips of fat salt pork. 
Butter the chafing dish, and when hot lay in the sweet- 
breads, salt and cook to a firm brown, turning often to crisp 
the pork. 



CALF'S LIVER. 

Cut the liver in neat, smooth slices and lay in salt and 
water to extract the blood. Mix together the flour, meal 
and salt. Roll the slices of liver in the mixture and fry in 
the chafing dish in hot butter until brown. Just before 
serving pour in a little coffee, cover tightly and let stand a 
moment, and serve with slices of crisply fried English break- 
fast bacon. 

28 



Pork Chops. 
Pepper and Salt. 
A Little Butter. 



Lean Ham. 

One Table-spoonful Butter. 
One Table=spoonful Flour. 
One Pint of Milk. 
Pepper. 



PORK CHOPS. 

The chops should be half an inch thick, trimmed neatly 
and not too fat. Sprinkle on both sides with salt and pep- 
per. Melt the butter in the chafing dish. When hot put in 
the chops and fry them until they are very well done. Serve 
with apple sauce. 



FRIZZLED HAM. 

Cut the ham into thin shavings. Melt the butter, fry the 
ham until it begins to color, sprinkle the flour over it and 
fry until browned nicely, stirring about to keep from scorch- 
ing. Pour in the milk, boil up once, season with pepper and 
serve. 

2Q 



LAMB CHOPS, BREADED. 

Chops. 

Pepper ^nd S Jalt Pepper and salt the chops and dip in the egg. Then roll 

Fine Cracker Crumbs. 

Lard. in the crumbs and fry a nice brown. 



DRIED BEEF. 

One=Half Pound Chipped Beef. Melt the butter. When hot add the beef. Fry until 

Two Table=spoonfuls Butter. 

One Tabie=spoonfui Flour. brown, add the milk, cream the flour with a little cold milk 

One and One-Half Pints Milk. 

and thicken. Pour over sippets of toast and serve. 



30 



Style C— Round. 
THE JEWETT CHAFING DISH. 
Two Sizes. — Two and Three Pints. 
With or without Hot Water Pan. 
Silver-Plated. Nickel-Plated. Polished Copper. 



EXCELLENT BEEFSTEAK 



Heat the chafing dish quite hot. Lay the steak in the hot dry 
dish, and cover instantly as tightly as possible. When the meat 
touches the heated dish it will seethe and adhere to it, but in a few- 
seconds it will become loosened and juicy. Turn the steak quickly 
Cream. every half minute, leaving it uncovered as little as possible. When 

Pepper and Salt. nearly done sprinkle with pepper and salt, Finish cooking, take 

up and place between hot plates with a piece of butter on top. If 
you wish much gravy add three or four table-spoonfuls of rich 
sweet cream to the juice remaining in the chafing dish, let it boil 
up and stir in quickly the well-beaten yolk of an egg. Pour the 
gravy over the steak and serve hot. 



Porterhouse Steak, 
Butter. 



Yolk of One Egg. 



Mutton Chops. 
Butter. 

Salt and Pepper. 



MUTTON CHOPS. 

Season the chops and fry on both sides to a nice brown. 
3i 



Cold Roast Beef. 
Bread Crumbs. 
A Little Milk. 
One Beaten Egg. 
Powdered Cracker. 
Pepper and Salt. 
Parsley. 



One Pork Tenderloin. 

One Table=spoonful Butter. 

One Table=spoonful Chopped Onion. 

Three Heaping Table=spoonfuls Horseradish. 



BEEF CROQUETTES. 



Chop the beef fine and add to it one third as 
much bread crumbs as meat. Moisten with a 
little milk, season with pepper and salt and 
form into balls. Dip these into the beaten egg, 
roll in cracker and fry in the chafing dish in 
butter. Garnish with parsley. 



PORK TENDERLOIN. 

Cut tenderloin crosswise into half-inch slices 
and put in the chafing dish with butter and 
onion ; thoroughly cook, which will take about 
ten minutes. When done add vinegar and 
reduce the heat. Melt two ounces of butter 
and stir in horseradish, freshly grated, and use 
as a sauce. 
32 



LAMB, MINCED. 



Cold Roast Lamb. 
Salt and Pepper. 
One Cupful of Stock. 
Browned Flour. 



Mince the meat fine, and season highly. Put the stock into 
the chafing dish, and when hot stir in the meat. Heat thor- 
oughly ; thicken with the browned flour. 



FRIED CHICKEN. 



One Young Tender Chicken. 
Two Ounces Butter. 
Salt and Pepper. 
Cress. 



Cut the chicken in pieces as for stewing, dust with salt and 
pepper. Melt the butter, put in the chicken, and cook very 
slowly until well done and nicely browned. Turn and cook the 
other side in the same way. When done remove to a hot plat- 
ter, put some bits of butter on the chicken, set in the oven a 
moment and serve. Garnish with cress. 
33 



FRIED EGGS. 



Melt the fat, and when hot break the eggs into a saucer 
and slide them gently into the dish. Dip the fat over them 
to cook them on top. Serve when the white is done. 

For fat many prefer lard, as the eggs are whiter, but butter 
imparts a better flavor, and ham drippings are still better. 



POACHED EGGS. 

One Pint Milk. Heat the milk. Just before it boils stir in the butter and 

Six Eggs. p Qur - n ^ beaten to a froth and stir constantly 
One TabIe=spoonful Butter. 

One Tea=spoonful Salt. until it thickens — about two minutes. Put out the lamp and 

Three Slices of Buttered Toast. haJf & m[nutQ Qr SQ p our Qver the 

34 



Style D. — Round. 
THE JEWETT CHAFING DISH. 
Two Sizes.— Two and Three Pints. 
With or without Hot Water Pan. 
Stand — Nickel-Plated, Copper-Plated, or Wrought Iron. 
Dish — Nickel-Plated or Polished Copper, 



SCRAMBLED EGGS. 

Break the eggs into a dish, preserving the yolks unbroken. Put 

Six Eggs. 

into the charing dish enough butter to oil the bottom and when 

One Walnut Butter. 

Salt and Pepper. heated slip in the eggs, adding the butter and season. Stir from 

the bottom until cooked. 



DROPPED EGGS. 

Partly fill the chafing dish with boiling water and throw in a 
little salt. Break eggs into a saucer one by one, and drop into the 
water, taking care not to break the yolks nor scatter the white. 
Dip boiling water over the yolks with a spoon until the white sets, 
Take out separately on slices of toast. 
35 



EGGS AND TOAST. 



One TabIe=spoonful Butter. 

Six Eggs. 

One QUI Cream. 

Pepper and Salt. 

Toast. 



Melt the butter in the chafing dish and add pepper and 
salt. When hot, add cream and eggs. Stir constantly two 
or three minutes. Serve on hot toast. 



EGGS WITH DRIED BEEF. 

Put butter in chafing dish, with cream or milk, add the 

One Quarter Pound Dried Beef. 

Two Tabie=spoonfuis Butter. Dee ^ shaved very thin ; let it simmer for about ten minutes, 
Two Gifls Cream or Milk. t j ien st j r fae eggs in rapidly. Serve as soon as the eggs 
Three Eggs. 

are set. 

36 



Three Fresh Eggs. 

Two TabIe=spoonfuls Cream. 

Pepper and Salt. 

One Table-spoonful Butter. 



Four Fresh Eggs. 

Four Table°-spoonfuls Milk. 

One Walnut of Butter. 



DELICATE OMELETTE. 



Beat the eggs and cream lightly, with pepper and salt. 
Melt the butter ; when very hot pour in the mixture. Scrape 
the cooked egg up rapidly from all parts of the pan. When 
cooked fold to the side opposite the handle. Turn over the 
pan a warm plate and reverse quickly, leaving the omelette 
on the plate. 



PLAIN OMELETTE. 

Break the eggs into a bowl with the milk, and whip very 
thoroughly. Put the butter into the charing dish, and when 
very hot run the egg into it. Run a thin bladed knife under 
the bottom to loosen, but do not stir. When done, quickly 
and carefully roll the edge over and over until all rolled up. 
Turn out on a hot plate and serve. 
37 



JELLY OMELETTE. 



Four Fresh Eggs. The same as plain omelette, and just before folding 

Four Table-spoonfuJs Mi!k. 

One Walnut of Butter. S P read with ^ kind ° f J ell y ( currant or ^" a P e is best )- 

Je,,y * Fold quickly, and sprinkle with powdered sugar. 



HAM OMELETTE. 

Four Fresh Eggs. 

Four Tab!e=spoonfuis Milk. Tne same as plain omelette, and add the ham, chopped 

One Walnut Butter. „ , . . , 

fine, as soon as it begins to thicken. 

Three TabIe=spoonfuls Cooked Ham. 



3S 



CHEESE OMELETTE. 

Four Fresh Eggs. 
Four Table-spoonfuls of Milk 
One Walnut of Butter. 
Three Tabie=spoonfuls Grated Cheese 



The same as plain omelette, and as soon as it be- 
gins to thicken sprinkle in the cheese. 



FRIED MUSHROOMS. 

Soak the mushrooms a few minutes in salt and 
water after cleaning and removing the stem. Put the 

Mushrooms. 

One Table-spoonful Butter. butter and mushrooms into the chafing dish and fry 

Salt and Pepper. 

slowly, and season with pepper and salt. Place the 
mushrooms on a dish with the hollow side up and pour 
over them the gravy formed of the butter and juice, 
39 



Mushrooms. 
Stock. 
Vinegar. 
Parsley. 

Chopped Green Onion. 
Salt and Pepper. 
Yolks of Eggs. 



Mushrooms. 

Stock. 

Butter. 

Four TabIe=spoonfuls Cream. 

One Tea=spoonful Curry Powder mixed 

with Two Tea-spoonfuls Flour. 
Pepper and Salt. 



MUSHROOMS EN RAGOUT. 

Put a little stock in the chafing dish and when hot 
add a little vinegar, chopped parsley, onion, salt and 
pepper. When scalding hot put in the mushrooms 
nicely cleaned, and when done thicken with the yolks 
of eggs and serve hot. 



CURRIED MUSHROOMS. 

Peel and remove the stems, and stew in the stock 
with butter and salt. Then put in the cream and the 
curry powder and flour. Stir carefully a moment and 
serve on a hot dish. 

40 



Style F.— Round. 
THE JEWETT CHAFING DISH. 

Two Sizes.— Two and Three Pints. 
With or without Hot Water Pan. 
Nickel-Plated. Polished Copper. 



STEWED MUSHROOMS. 



One Half Pint Button Mushrooms. Put the butter into the chafing dish and melt ; add the 
Two Tea=spoonfuIs Butter. 

One Tea=spoonfui Salt. mushrooms, salt, pepper and mace well pounded. Stew 

One Half Tea=spoonful Pepper. the mushrooms are done and serve on a hot dish , 
One Small Piece Mace. 



MUSHROOMS WITH BACON. 

Fry the bacon (which should be streaked with lean) in 

One Dozen Mushrooms. the chafing dish, in the usual way. Just before it is done 

Six Slices of Bacon. 

put in the mushrooms and fry slowly until done. Serve 
hot. 

4i 



One Pint Cold Potatoes. 
Milk. 

One Table-spoonful Butter. 
One Half Tea=spoonful Salt. 
One Half Salt=spoon Pepper. 
A Little Chopped Parsley. 



One Pint Cold Potatoes. 
Salt and Pepper. 

One Scant Table-spoonful Minced Onion. 
One Heaping Table=spoonful Butter. 
One Tab!e=spoonfuI Chopped Parsley. 
One Table-spoonful Vinegar. 



CREAMED POTATOES. 

Cut the potatoes into cubes or thin slices. Put 
them into the chafing dish, cover with milk, and 
cook until the potatoes have absorbed all the milk. 
Add the butter, salt, pepper and parsley. 



LYONNAISE POTATOES. 

Fry the onion in the butter until yellow. Add 
the potatoes seasoned with salt and pepper, and stir 
with a fork until they have absorbed all the butter, 
being careful not to break them. Add the parsley 
and serve hot. The vinegar heated with the butter 
gives the potatoes a nice flavor. 
42 



Cold Boiled Potatoes. 
Drippings or Fat. 
Salt. 



FRIED POTATOES, 

Slice the potatoes thin and fry. Salt while cooking. 



FRIED MUSH. 

Cold Corn Meal Mush. 
Beaten Egg. 

Bread or Cracker Crumbs 
Fat. 



Cut the mush into thin slices, dip into the egg, roll in the 
crumbs and brown nicely. 



Cold Macaroni. MACARONI BALLS. 

Cheese. 

Beaten Eggs. Make the macaroni and cheese into little balls, dip in the 

Crumbs. 

Lard. egg, roil in the crumbs and fry. 

43 



PRUNE TOAST. 



One Half Pound Prunes. 

Two Tab!e=spoonfuls of Butter. 

Bread. 

One Wine Glass Sherry. 
Cream. 



Cut the crust from a thick slice of bread. Put in the 
chafing dish the butter, and when very hot brown the 
bread on both sides. Pour over this the prunes, which 
have been previously boiled long enough to enable you 
to remove the pits. Sweeten to taste. Add a glass of 
sherry, and serve with cream. 



BREAD SAUTE. 

Bread (Thick Slice). Cut the crust from the bread ; put butter in the chafing 

Two Table=spoonfuls Butter. wnen ver y hot brown the bread on both sides ; 

Two Table=spoonfuls Grated Ham. 

take it out and put in the ham, cheese and cream. Season 

Two Table-spoonfuls Grated Cheese. 

One Gill Cream. cayenne pepper. Mix all well together and when 

very hot spread on the toast. 
44 



One and One Half Pouods Fresh Cb 
One TabIe=spoonfuI Butter. 
One Tea=spoonful Dry Mustard. 
One Half Pint Beer. 



One Can Imported Frankfurter. 



WELSH RAREBIT. 

Put butter in chafing dish ; when nearly melted add 
cheese cut in small dice, mustard and a little cayenne 
pepper. Stir all the time ; add a small amount of 
beer to prevent burning. Keep adding beer. Serve 
hot on toast. 



IMPORTED FRANKFURTER. 



Open tin, and put them into chafing dish. Cover 

with hot water and boil three minutes, and serve. 
45 



One Cupful Cold Sweet Corn. 

One Beaten Egg. CORN FRITTERS. 

Two Tabie=spoonfu5s Flour. 

One Half Tea=spoonful Baking Powder. _ , , , , , , 

„ . ^ Make into a batter and fry by spoonfuls in butter. 

Pepper and Salt. j j r 



FRENCH PEAS. 

One Can French Peas. Put butter in chafing dish ; when melted add peas. 

Two Tab!e=spoonfuIs Butter. 

Pepper and Salt. Season with pepper and salt. Cook for about ten 

minutes. 



46 



STEAMED CLAMS OR OYSTERS. 



Place in hot water pan three-fourths pint of water in two-pint size, or one pint of 
water in three-pint size, and cover with Stroud's Patent Perforated Dish. Clean 
the clam or oyster shells and, after the water boils, place them in the perforated dish and 
cover tightly. It will take four minutes to steam clams, and six minutes to steam oysters 
(unless very large). 



Please Note. 

The John C. Jewett Mfg. Co. are the sole manufacturers of Stroud's Patent 
Clam and Oyster Steamer, which is composed of a hot water pan, Dish and Cover, 
being the same as their regular round chafing dishes, excepting that the Dish is per- 
forated near the top, which allows the steam from hot water pan to pass into it. These 
patent perforated dishes, or steamers, are sold separately, and are a most important 
addition to our regular dishes, as they can be used for cooking lobsters, mushrooms, 
or any other article that can be cooked by steaming. 

These steamers are endorsed by such houses as the "Waldorf," "Brunswick," "Im- 
perial " and other high-class New York hotels and restaurants. 

Descriptive circular sent on application. 



47 



